Vegetable Chop Bengali Style| Beetroot and Carrot Cutlets| Yummy!

Looking for a carrot and beetroot recipe? Try this Vegetable Chop Bengali style…
It’s the popular and much loved teatime snack of Kolkata…my hometown.

I make it in many different ways but this is the simplified recipe for veg chop.
Check out my other recipe too: https://youtu.be/qydK7euxVds
This recipe with carrots and beetroots is enjoyed by everyone. It can be served as a teatime snack and as a party snack too. The crispy outer coating and the mildly sweet carrot beetroot filling makes it a real treat. This deep fried veg cutlet is delicious.
The recipe is a vegan snack and uses ginger, onions and garam masala as the main flavour combination. You will find a detailed recipe in the video. Everything is made from scratch.
Vegetable Chop, Vegetable Cutlet, Carrot and Beetroot Cutlet…call it anything you want. Try it once at least…

CHEESY GREEN FINGERS Makes about 12 to 15
Ingredients:
Carrots – 4 large
Beetroots – 2 large
Boiled grated potatoes – 4 medium
Cumin seeds – ½ tsp
Onion (sliced) – 1 large
Green chilies (chopped) – to taste
Ginger (grated) – 1 tsp
Coriander pdr – 1 tsp heaped
Garam masala pdr – ½ tsp
Chaat masala pdr – 1 tsp
Coriander (chopped) – ½ cup
Toasted peanuts (chopped) – a handful
Sugar – 1 tsp
All Purpose Flour – ½ cup
Salt and Black salt – to taste
Vegetable Oil – for deep frying + 2 tbsp
Toasted bread crumbs – 4 to 5 slices of bread

Method:
1. Clean, wash, peel and cut the carrots and beetroots into large chunks. Steam the vegetables till just cooked. Grate or shred the cooked vegetables and keep aside.
2. Heat 2 tblsp of oil in a pan. Temper it with the cumin seeds and chopped green chilies. Add in the onion and cook till lightly coloured. Add in the grated ginger. Cook briefly.
3. Add in the beetroot cook stirring for a minute. Add in the powdered dry spices along with a little water. Cook on medium till the water dries out. Add in the carrot and season with salt and sugar. Cook the mixture for 2 to 3 minutes on medium heat. Turn off the heat and cool completely.
4. Transfer the carrot beetroot filling into a large bowl. Add in the grated potato. Season with salt and black salt. Add in the chopped coriander, peanuts and a tablespoon of the bread crumbs. Mix well.
5. Divide the mix into balls of equal size. Shape them into cylinders or discs. Coat them with dry flour. Keep aside.
6. Make a slurry with 3 tablespoons of flour and water. It should be of thin coating consistency.
7. Dip the coated chops into the slurry. Drain the excess and coat it with the bread crumbs. Leave them to rest for 30 minutes before frying OR store in airtight container in the fridge for the next day.

Time Stamp
0:00 – About the recipe
0:19 – How to steam veggies
0:45 – How to make bread crumbs
0:53 – How to prep the veggies
1:05 – Carrots and beetroot filling
3:59 – How to make the filling mixture
5:17 – Shaping filling into chops

6:07 – Slurry
6:25 – How to crumb coat the chops
7:35 – Frying the chops
8:14 – Serving instructions


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Most recent uploaded recipe: https://goo.gl/Ln1Y3d

Channel page link: https://goo.gl/7T2YtN (Rinki Mukerjee)

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Let me know how it turned outin your kitchen… I would love to hear from you.

Till the next post …STAY SAFE…

Rinki Mukerjee

Видео Vegetable Chop Bengali Style| Beetroot and Carrot Cutlets| Yummy! канала Rinki Mukerjee